Seaweed and potato patties
Fast food
Vegetable and halloumi yakitori
Katsu aubergine
Leek and cheese gyoza
Seaweed and potato patties
Sweet potato tempura
Fried cabbage rolls
Pumpkin korokke
Cheeseless pizza
Tofu and courgette pizza
Japanese curry
Introduction :: Soups and dashi :: Egg dishes :: Sushi :: Fast food :: Noodles and rice :: Side dishes :: Desserts
Makes about 16
I found this recipe online and loved it's simplicity so much that I had to include it here. I'm not sure if it is widely served in Japan but I imagine if it was they would use sweet potatoes so I'll leave the choice of potato up to you.

Just make sure the potatoes are as dry as possible as you don't want the mixture to be too sloppy.

800g potatoes
1 small bunch spring onions
1 thumb ginger
salt and pepper
2 small eggs
2 sheets nori seaweed
oil for frying

little mirin
little soy sauce
First of all peel the potatoes, cut them into smaller pieces and boil them for around 15 minutes until they are soft all of the way through when poked with a knife. Drain them well and allow them to stand for a while in whatever you use to drain them. Mash them well and then place them in a bowl.

When the mash is cool add the finely chopped spring onion, eggs and grated ginger. Season with some salt and pepper. If the mixture ends up too sloppy add a spoon or two of plain flour to thicken it a little.

Cut the nori seaweed with scissors into 9 pieces ie into 3 one way and then 3 the other way. Place a dollop of mixture onto the nori squares.
Heat some vegetable oil to about 180°C (356°F)and deep fry the patties just a few at a time. The oil must be kept at a high temperature the whole time. Drain on kitchen paper and serve after a few minutes.

Serve with equal amounts of soy sauce and mirin mixed together.
Click for page glossary
Close X
Nori seaweed is used for wrapping around rice to create nori sushi but has many other uses. It is dry and made in a similar way to paper - but using seaweed. You will find it in large sheets in most Asian grocers.

Nori seaweed is high in fibre, vitamins, protein and minerals. It provides calcium and iron and contains other important trace minerals and is traditionally eaten to strengthen the circulatory system and help lower cholesterol.
Mirin is a sweetened sake with a similar taste to a sweet sherry. It is used a lot in Japanese cooking and used in many recipes in this book so it is worth seeking out a bottle. Lots of supermarkets now stock mirin and you will more than likely find it in your local Asian grocer. It can be quite expensive but no more than a good sherry.